Pico Loco

In the summertime, you might find me curled up underneath the umbrella, sitting by the pool with a bowl of guacamole or pico de gallo—and yes—not as a side, but as an actual little meal.  And when I need a little protein, I’m not afraid to go a bit loco with my pico by adding some ground turkey. Try it for a picnic, bring it to a potluck, or simply pack it away in your mini-cooler for work.    



Pico Loco
Serves: 4-6
  • 2 pounds of ground turkey
  • 12 Roma tomatoes
  • 3 red onions
  • 1 bunch of cilantro
  • 2 jalapeños
  • 1 Serrano pepper
  • 2 lemons
  • 1 lime
  • sea salt
  1. Cook ground turkey, add salt to taste, and mix to prevent clumping.
  2. Once turkey cools down, refrigerate.
  3. Wash tomatoes, jalapeños, pepper, lemons, and lime.
  4. Peel red onions.
  5. Dice tomatoes and onions.
  6. Finely chop jalapeños and pepper.
  7. Roughly chop cilantro.
  8. Squeeze lemons and lime.

    Cooking Instructions
  9. In a small bowl, mix together lemon juice and lime juice.
  10. In a large bowl, mix together tomatoes, onions, and cilantro.
  11. Mix thoroughly
  12. Add salt to taste.
  13. Once the pico is to your liking, add in jalapeños and pepper until you acquire the right amount of heat.
  14. Now, pour in some of the lemon-lime juice, and taste; gradually add more until the ideal flavor is achieved.
  15. Mix in cooled ground turkey, and season accordingly.



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